Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Whole Wheat Buttermilk Pancakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Levy Servings: 4 Yield: 16 Fiber-rich whole wheat buttermilk pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning breakfast. Ingredients Vegetable-oil cooking spray For the Flour Mixture 1 cup whole wheat flour ⅔ cup all-purpose flour ⅓ cup toasted wheat germ 1 tablespoon packed light-brown sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt For the Buttermilk Mixture 3 tablespoons unsalted butter, melted 2 ¾ cups low-fat buttermilk 2 large eggs, lightly beaten For the Garnish Pure maple syrup, for serving (optional) Raspberries, for serving (optional) Directions Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy). Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired. Rate it Print